Method

Step 1

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.

Step 2

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.

Step 3

Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.

Nutrition

885 kj

Energy

17g

Fat Total

2g

Saturated Fat

2.5g

Fibre

4.5g

Protein

9.5g

Carbs (total)

All nutrition values are per serve

Notes

Prep: 10 mins (+ 30 mins cooling time) You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3 just before serving.

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting honey when drizzled on pumpkin. For the dressing, use 3 tsp brown sugar instead of honey.

Author: Sarah Hobbs

Image credit: William Meppem

Publication: Australian Good Taste

This recipe features in

comments & ratings

A note about relevant advertising

We collect information about the content (including ads) you use across this site and use it to make both advertising and content more
relevant to you on our network and other sites. This is also known as Online Behavioural Advertising. You can find out more about our
policy and your choices, including how to opt-out
here.